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Dried vegetable and peanut kernel chili sauce and preparation method thereof

A technology of peanut and chili sauce, applied in food ingredients as taste improvers, food ingredients as taste improvers, functions of food ingredients, etc., can solve problems such as unfavorable human health, promote human blood, and treat poor appetite , stimulate the secretion of saliva and gastric juice

Inactive Publication Date: 2017-01-04
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] There are many kinds of chili sauce products currently on the market, such as chicken chili sauce, beef chili sauce, watercress chili sauce, mushroom chili sauce, etc., but dried vegetables and peanuts have not been used to make chili, and most chili sauces have additives or anti-corrosion Drugs, long-term consumption is not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A dry vegetable peanut chili sauce prepared from the following raw materials in parts by weight: 160 parts of dried vegetables, 100 parts of peanuts, 90 parts of red pepper, 20 parts of cinnamon, 10 parts of tangerine peel, 1 part of astragalus, 10 parts of medlar, jasmine 30 parts, 30 parts of honeysuckle, 30 parts of chrysanthemum, 15 parts of mint, 20 parts of centella asiatica, 12 parts of vegetable oil, 1 part of garlic and 1 part of ginger.

[0046] Further, the vegetable oil is one or both of peanut oil, soybean oil, linseed oil, rapeseed oil, sunflower oil, and sesame oil, and when the two vegetable oils are mixed, their ratio is 1:1; the Dried vegetables are obtained from fresh cabbage, mustard greens, beans, cabbage, and bamboo shoots after drying in the sun, without adding preservatives or any food additives.

[0047] The preparation method of above-mentioned dry vegetable peanut chili sauce is made up of following processing steps:

[0048] (1) Raw material...

Embodiment 2

[0053] A dry vegetable peanut chili sauce prepared from the following raw materials in parts by weight: 200 parts of dried vegetables, 140 parts of peanuts, 130 parts of red pepper, 60 parts of cinnamon, 30 parts of tangerine peel, 20 parts of astragalus, 20 parts of medlar, jasmine 70 parts, 70 parts of honeysuckle, 70 parts of chrysanthemum, 50 parts of mint, 60 parts of centella asiatica, 30 parts of vegetable oil, 15 parts of garlic and 15 parts of ginger.

[0054] Further, the vegetable oil is one or both of peanut oil, soybean oil, linseed oil, rapeseed oil, sunflower oil, and sesame oil, and when the two vegetable oils are mixed, their ratio is 1:1; the Dried vegetables are obtained from fresh cabbage, mustard greens, beans, cabbage, and bamboo shoots after drying in the sun, without adding preservatives or any food additives.

[0055] The preparation method of above-mentioned dry vegetable peanut chili sauce is made up of following processing steps:

[0056] (1) Raw m...

Embodiment 3

[0061] A dry vegetable peanut chili sauce prepared from the following raw materials in parts by weight: 170 parts of dried vegetables, 110 parts of peanuts, 100 parts of red pepper, 30 parts of cinnamon, 15 parts of tangerine peel, 5 parts of astragalus, 13 parts of medlar, jasmine 40 parts, 40 parts of honeysuckle, 40 parts of chrysanthemum, 28 parts of mint, 30 parts of centella asiatica, 18 parts of vegetable oil, 5 parts of garlic and 5 parts of ginger.

[0062] Further, the vegetable oil is one or both of peanut oil, soybean oil, linseed oil, rapeseed oil, sunflower oil, and sesame oil, and when the two vegetable oils are mixed, their ratio is 1:1; the Dried vegetables are obtained from fresh cabbage, mustard greens, beans, cabbage, and bamboo shoots after drying in the sun, without adding preservatives or any food additives.

[0063] The preparation method of above-mentioned dry vegetable peanut chili sauce is made up of following processing steps:

[0064] (1) Raw materi...

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Abstract

The invention belongs to the field of chili sauce processing, and particularly relates to dried vegetable and peanut kernel chili sauce and a preparation method thereof. The dried vegetable and peanut kernel chili sauce is prepared from, by weight, 160-200 parts of dried vegetables, 100-140 parts of peanut kernels, 90-130 parts of red chili, 20-60 parts of cinnamon, 10-30 parts of dried tangerine peel, 1-20 parts of radix astragali, 10-20 parts of fructus lycii, 30-70 parts of jasmine flowers, 30-70 parts of honeysuckle, 30-70 parts of chrysanthemum flowers, 15-50 parts of mint, 20-60 parts of centella asiatica, 12-30 parts of vegetable oil, 1-15 parts of garlic glove and 1-15 parts of shredded ginger. The invention further provides the preparation method of the dried vegetable and peanut kernel chili sauce. The dried vegetable and peanut kernel chili sauce is attractive in fragrance, unique in taste, free of food additives or preservatives and safe to eat and can improve the appetite of people, promote human body blood circulation and dispel wind and eliminate dampness.

Description

technical field [0001] The invention belongs to the field of chili sauce processing, and in particular relates to dried vegetable peanut chili sauce and a preparation method thereof. Background technique [0002] Chili is a condiment that people in Southwest my country generally like, and most places in China have the habit of eating chili sauce. According to incomplete statistics, my country's pepper production has exceeded 30 million tons. Pepper is a favorite vegetable. About 40% of the people in my country eat chili. With the increase of population mobility, the people who eat chili have spread all over the country. In order to meet the needs of eating chili in four seasons, in addition to eating fresh chili directly, people also process chili into sauce condiments with different flavors. The method generally adopted by the folks is to mix and chop fresh red peppers with ginger, garlic and other auxiliary materials, and then pickle them with salt for storage. It is com...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/32A23V2200/30
Inventor 王超群
Owner GUANGXI UNIV
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